Roasted Chicken and Butternut Soup

Ingredients

• 4 bone-in, skin-on chicken thighs
• 1 medium butternut squash (about 2 ½ pounds), peeled, seeded, and diced medium
• 1 small yellow onion, diced medium
• 2 tablespoons extra-virgin olive oil
• Coarse salt and ground pepper
• 4 cups low-sodium chicken broth or water
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• 1 to 2 tablespoons fresh lemon juice
• Fresh cilantro (optional)

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